Camembert-Caramelized Onion Quesadilla with Apple Chutney - olive oil

Method

• Preheat the grill to medium.
• Heat the oil and butter in a large saute pan over medium heat.
• Add the onions and slowly cook until caramelized, about 45 minutes.
• Then stir in the balsamic vinegar and thyme.
• Let cool slightly before using in quesadilla.
• Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas.
• Season filling with salt and pepper.
• Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas.
• Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes.
• Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes.
• Slice into quarters, and place 3 quarters on each of 4 plates.
• Top with a dollop of the apple chutney and a sprig of fresh thyme.
• 2 tablespoons canola oil
• 1 small red onion, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, chopped
• 1/2 jalapeno chile, finely diced
• 3 Granny Smith apples, peeled, cored and diced
• 1/2 cup apple juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon finely chopped fresh thyme leaves
• Salt and freshly ground pepper
• Heat oil in a medium saucepan over medium-high heat.
• Add the onion, ginger, garlic, and jalapeno, and cook until soft.
• Add half of the apples, the apple juice and vinegar, and cook until the apples are soft.
• Remove from the heat and stir in the remaining apples and the thyme.
• Season with salt and pepper, to taste.
• Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld.